Students in Culinary Arts/Culinary Management enjoy a
practical hands-on approach to innovative methods and
classical techniques, as well as numerous cuisines. A
rigorous training program combines both laboratory
and general education coursework, in addition to
business courses including supervision and cost
control. Students are prepared for employment and for
transfer to four-year programs.
ROP Culinary Arts & Management OR Food Preparation & Nutrition 1-2 AND Gourmet & International Foods
CACM 105 Fundamentals of Food Production CACM 110 Fundamentals of Cooking & Service
Note: The courses designated by the arrow symbol <- -> in the above chart show the connection between High school and college course equivalency at the San Diego Community College District. You can earn you college credit that applies to a related degree by successfully completing these courses.